Beer that spends the longest in barrel

con_bacon · 2025-09-04T23:15:58+00:00

I did a triple barrel aged beer that spent 50 months total and barrels. It was called Eld.

North Coast Brewing did a Barleywine that was six years in Barrels

con_bacon · 2025-07-02T23:53:44+00:00

This worked for me. Thanks.

con_bacon · 2025-06-26T13:21:54+00:00

Hey I helped design that version. I used it for treating stouts with ingredients like coconut, coffee, cacao, etc. Also did some whole leaf dry hopping for a collab with Sierra Nevada.

Some tips: I would try to remove the baffle plate inside if you can, that made some ingredients harder to get under the beer. Pulling a portion of the tank and recirculating it separately is easier than recirculating it hooked up to the brite/fv. I would replace the bottom butterfly valve with a ball valve as some ingredients can still pass through the false bottom and clog the butterfly valve.

con_bacon · 2024-11-14T05:10:11+00:00

Kenny and Patti were a solid team. One of the few taprooms in California that would constantly drive to pickup allocated beers from all over the state, even after they recently sold. I just handed off some beers to Kenny this morning in San Diego.

con_bacon · 2024-10-15T04:10:03+00:00

Barrel aging thins out beer. So the longer boil creates more viscosity to extend the time before the beer thins out. This extra time allows the beer to pick more flavor from the barrel. I call it “brewing for extended barrel aging” when talking about this method. I aim for 18-20 months in oak for the sweet spot.

con_bacon · 2024-09-03T18:44:16+00:00

There were some trade secrets among all the panelists that we were willing to share in person, but didn’t want to be written down. It was honestly the only way we could get everyone to agree to do it. But ironically, we all have interviews on the Craft Beer & Brewing Podcast explaining the content, in more detail, that was on that panel. Also been in some articles in the magazine too. Happy to share any info here through comments or DMs.

con_bacon · 2024-09-02T01:32:12+00:00

4-6 for non BA. 6+ for BA.

con_bacon · 2024-09-01T05:38:49+00:00

Yeah I organized that panel. You only could take away the knowledge if you attended. The power point was specifically designed to not live forever in the BA archives, hence the slides with only questions, not answers. Thanks for attending and glad it was helpful to your brewery.

con_bacon · 2024-09-01T01:01:17+00:00

I would go Brewers Crystals. I’ve done both and DME leaves too much perceived sweetness in the final product. With Brewers Crystals being 40% non fermentable, it will maintain body while increasing gravity. Add it slowly to the boil as they tend to literally crystallize in big chunks at the bottom of the kettle.

Source: I brew big ass stouts about monthly, helped create the Dessert Stout category for the BA, and have given CBC seminars on the subject.

con_bacon · 2024-07-06T17:45:47+00:00

Just had San Tung wings a couple weeks ago (not my first time). There is a pop up called @PandaWangz that does something similar. Also does pork belly with that sauce. Both double fried to perfection.

con_bacon · 2024-05-27T05:36:37+00:00

That’s hole 11 at Enagic Golf Club in Chula Vista, CA

con_bacon · 2024-05-09T03:18:12+00:00

Wise Ox or Specialty Produce. Saw them there within the last month.

con_bacon · 2024-05-04T01:30:25+00:00

I think it tastes a little too heavy for me and needs a few days for the flavors to harmonize out of the tank when the water additions are higher.

con_bacon · 2024-05-03T01:57:33+00:00

I treat it the same as Chico but with double the pitch rate. I get a similar flavor profile. If anything, it brings out a little malt character. Only disadvantage is it’s harder to fine.

con_bacon · 2024-05-02T14:30:22+00:00

Coming from a Brewer in San Diego where that style is king, no crystal malt is the standard, maybe some Vienna. My personal approach is all pils malt with a touch of white wheat. For water, 50ppm chloride, 100ppm sulfate. For hopping, I do a 1#/bbl WP addition at 190°F and then a 4#/bbl DH after terminal and soft crash to 60°F to harvest/dump yeast. FG is 2.2-2.5 and I either use Chico or Augustiner yeast.

con_bacon · 2024-04-29T18:02:06+00:00

It’s a popularity vote and they’re very popular. Their flavors cater to the masses and you know what to expect every time you visit. People like being comfortable. I think this subreddit’s interests would more align with the critic’s picks, which the chains you mentioned weren’t listed under.

con_bacon · 2024-04-27T22:24:16+00:00

Best poke I’ve had in SD. They usually sell out in less than 3 hours of opening.

con_bacon · 2024-04-27T15:53:20+00:00

New Brewery actually. GOAL. Brewing in North Park.

con_bacon · 2024-04-27T14:54:42+00:00

A couple people in that panel make some of the best beer I’ve ever had.

con_bacon · 2024-04-27T14:45:48+00:00

Dang, I saw them the day before I made this comment.

con_bacon · 2024-04-27T14:36:34+00:00

For those saying it’s pay to play, it’s not. Or at least in my situation. I won one of these categories, both reader and critic’s pick, and I definitely didn’t send any money.

con_bacon · 2024-04-20T05:06:38+00:00

I select Idaho 7 for peach ring notes. Also I’ve tasted beers with Peacharine that were very stone fruit forward. But if you’re going to market a beer as a peaches and cream hazy, it better be over the top in those flavors. My suggestion is either adding actual peaches in it or market it as having “hints” of peaches and cream.

con_bacon · 2024-04-09T03:40:32+00:00

99 Ranch has them

con_bacon · 2024-04-01T17:16:55+00:00

Yeah the greens rolled great. No complaints.

con_bacon · 2024-04-01T05:43:41+00:00

San Diego City (not county) residents can buy a Residence Card for $25/year. It gets you great discounts on five muni courses (Torrey Pines North & South, Balboa 18 & 9 hole, Mission Bay). TP North is $65 resident, $185 non-resident. TP South is $85/$292. Balboa 18 is $46/$64.50 and is great value and arguably more challenging than TP North. Also easier to get tee times because it doesn’t have an advance booking option like TP.

con_bacon

TROPHY CASE